Description
A simple and flavorful make-ahead chicken and vegetable dish that can be prepared in advance and baked when ready. Perfect for meal prep or an easy weeknight dinner.
Ingredients
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
4 medium carrots, peeled and cut into 1-inch pieces
2 medium zucchinis, sliced into 1/2-inch rounds
1 large red bell pepper, cut into 1-inch pieces
1 medium red onion, cut into wedges
3 cloves garlic, minced
1 lemon, thinly sliced
1/2 cup low sodium chicken broth
Instructions
Preheat the oven to 400°F (200°C).
In a large bowl, combine the olive oil, salt, black pepper, dried thyme, dried rosemary, and minced garlic.
Add the chicken breasts to the bowl and toss to coat evenly with the seasoning mixture.
In a large baking dish, arrange the carrots, zucchinis, red bell pepper, and red onion evenly.
Place the seasoned chicken breasts on top of the vegetables.
Arrange the lemon slices over the chicken and vegetables.
Pour the chicken broth evenly around the vegetables in the baking dish.
Cover the baking dish tightly with aluminum foil.
At this point, you can refrigerate the covered dish for up to 24 hours to make ahead.
When ready to cook, place the covered baking dish in the preheated oven and bake for 25 minutes.
Remove the foil and bake uncovered for an additional 10 minutes, or until the chicken is cooked through and vegetables are tender.
Remove from oven and let rest for 5 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes